4 large ripe mangoes
and cut into 1/2" dice - (abt 4 cups)
1 cup Simple Syrup
1 pinch grey salt
A twist freshly-ground black pepper
Champagne vinegar* (see Chef's Tip)
=== SIMPLE SYRUP ===
2 cups sugar
2 cups water
1 pinch grey salt
2 vanilla beans
Directions: one line for each direction. When saved the lines will be numbered.
In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.
For the Simple Syrup: To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use. (Makes 2 cups)
This recipe yields ?? servings.
* Chef's Tip: This is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
Chef's Tip: You can use any kind of fruit and vinegar – you can replace vinegar with lemon juice. Herb vinegars don't work in this method.
Rating: ()
Added On: February 29, 2008
* EASY ENTERTAINING with Michael Chiarello - (Show # MO-1B01) - from the TV FOOD NETWORK
